Persian Yogurt Salad

• 1 (32 ounce) container plain yogurt
• 2 tablespoons dried dill weed
• 2 garlic cloves, minced
• salt and black pepper
• 1 cucumber, peeled, seeded, and chopped
• 12 cup green raisins, for a sweet kick

1. In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper.
2. Toss in the cucumbe and raisons.
3. Cover, and refrigerate 8 hours, or overnight.

yogurt, dill weed, garlic, salt, cucumber, green raisins

Taken from www.food.com/recipe/persian-yogurt-salad-318137 (may not work)